Leslie’s Favorite Chicken-and-Wild Rice Casserole

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Leslie’s Favorite Chicken-and-Wild Rice Casserole

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Ingredients

Makes 6 to 8 servings / Prep: 20 min., Cook: 10 min., Bake: 35 min.

  • 2 6.2-ounce packages fast-cooking long-grain and wild rice mix
  • ¼ cup butter or margarine
  • 2 medium onions chopped
  • 4 celery ribs chopped
  • 2 8-ounce cans sliced water chestnuts, drained
  • 5 cups chopped cooked chicken
  • 4 cups 1 pound shredded Cheddar cheese, divided
  • 2 10¾-ounce cans cream of mushroom soup, undiluted
  • 2 8-ounce containers sour cream
  • 1 cup milk
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup soft breadcrumbs optional

Instructions

  • Prepare rice according to package directions; set aside.
  • Melt butter in a large skillet over medium heat; add onions, celery, and water chestnuts.
  • Sauté 10 minutes or until vegetables are tender.
  • Stir in rice, chicken, 3 cups Cheddar cheese, and next 5 ingredients; spoon mixture into a lightly greased 15- x 10-inch baking dish or a 4-quart casserole.
  • Top with breadcrumbs, if desired.
  • Bake casserole at 350° for 30 minutes.
  • Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes.
  • To Make Ahead: Casserole may be frozen up to 1 month.
  • Let stand at room temperature 1 hour.
  • Bake, covered, at 350° for 30 minutes.
  • Uncover and bake 55 more minutes.
  • Sprinkle with cheese, and bake 5 more minutes.
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Course; Casserole / Chicken / Rice